440g packet Hokkien noodles
Juice of 2 limes
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp honey
2 Tbsp vegetable oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
3 cloves garlic, finely chopped
5cm piece ginger, cut into fine batons
500g chicken breast fillets, thinly sliced
1 cup snow peas, trimmed
4 green shallots, thinly sliced
¼ bunch coriander, leaves picked
Extra coriander leaves, to serve
Put noodles in a bowl of boiling water for 5 minutes or until tender. Drain well and set aside. Combine lime juice, sauces and honey in a small bowl and set aside.
Put ¼ of the oil in a wok over a high heat. Combine onion, capsicum, garlic and ginger in a medium bowl. Once wok is smoking, add ½ of the vegetable mixture and cook for 1 minute or until just softened. Remove from wok. Repeat with another ¼ of the oil and remaining veg mixture. Set aside.
Add remaining oil to hot wok and fry chicken, in small batches, until cooked. Return all chicken to work with snow peas and sauce. Toss well, then stir in veg, noodles, shallot and coriander. Top with extra coriander. Serve.